The Ultimate Instant Pot Collard Greens (with Smoked Turkey)
There are certain dishes that are steeped in tradition, especially when it comes to ringing in the New Year. In the South, a big pot of tender, flavorful collard greens is more than just a side dish; it’s a symbol of prosperity and good fortune for the year to come. But let’s be honest, traditional…
There are certain dishes that are steeped in tradition, especially when it comes to ringing in the New Year. In the South, a big pot of tender, flavorful collard greens is more than just a side dish; it’s a symbol of prosperity and good fortune for the year to come. But let’s be honest, traditional collard greens can take hours of slow simmering to reach that perfect, silky tenderness. Who has time for that on a holiday? This is where the magic of the Instant Pot comes in. This recipe for Instant Pot Collard Greens delivers all of the deep, soulful, “simmered-all-day” flavor in a fraction of the time. We’re talking incredibly tender greens, infused with the smoky richness of a turkey wing, and bathed in the most incredible broth—or “pot likker”—that’s a perfect balance of savory, sweet, and tangy. This isn’t just a shortcut; it’s a revelation. It’s the recipe that allows you to uphold a delicious tradition without being tied to the stove for hours, making it the perfect side dish for your New Year’s Day feast or any time you’re craving some true Southern comfort.
Why This Instant Pot Method is a Game-Changer!
- All-Day Flavor in Under an Hour: The pressure cooker is a master at infusing flavor quickly. You get the deep, smoky, complex taste of slow-simmered greens in about 45 minutes.
- Incredibly Tender Greens: The high pressure of the Instant Pot does an amazing job of breaking down the tough fibers in the collards, resulting in perfectly tender, melt-in-your-mouth greens every single time.
- A True One-Pot Wonder: You can sauté the aromatics and pressure cook the greens all in the same pot, which means deeper flavor and incredibly easy cleanup.
- The Perfect “Pot Likker”: This recipe creates the most delicious and balanced broth (known as pot likker in the South), which is savory, sweet from the honey, and tangy from the vinegar. It’s liquid gold!
- A Holiday Must-Have, Made Easy: This is the perfect, stress-free way to make a classic, must-have side dish for New Year’s Day, Thanksgiving, or any soul food feast.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Calories | See recipe card for details |
| Course | Side Dish |
| Cuisine | Southern, Soul Food |
| Method | Instant Pot / Pressure Cooker |
Your Shopping List for Soulful Greens
This dish gets its incredible flavor from a classic combination of smoky meat, fresh vegetables, and a perfectly balanced broth.
→ The Greens & Veggies
- Collard Greens: 4 large bunches. You’ll need a lot, as they cook down significantly. Be sure to clean them thoroughly!
- Onion, Garlic, Bell Pepper: The aromatic “holy trinity” of Southern cooking, plus a generous amount of garlic.
- Jalapeño: One, halved. This adds a gentle warmth and flavor without making the dish overly spicy.
→ The Flavor Makers
- Smoked Turkey Wing: 1. This is the non-negotiable secret to a deep, smoky, savory flavor. A smoked turkey leg or neck also works.
- Apple Cider Vinegar: 1/2 cup. This provides a crucial tangy note that cuts through the richness and balances the flavors.
- Low-Sodium Chicken Broth: 2 cups. The savory liquid base for our pot likker.
- Raw Honey: 1 cup. This may seem like a lot, but it perfectly balances the bitterness of the greens and the tang of the vinegar, creating a signature sweet and sour flavor.
- Salt & Pepper: To season everything to perfection.
Let’s Get Cooking! Making Your Perfect Instant Pot Collard Greens
The Instant Pot makes this process incredibly simple. Most of the time is completely hands-off while the pressure cooker works its magic.
Phase 1: Prep and Sauté (Time: ~10 minutes)
This first step builds the essential aromatic foundation for our dish.
- Prep Your Ingredients. Thoroughly wash the collard greens, remove the tough center stems, and roughly chop the leaves. Chop your onion, garlic, and bell pepper.
- Sauté the Veggies. Set your Instant Pot to the “Sauté” function on high. Once it’s hot, add the chopped onion, garlic, bell pepper, and jalapeño. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the chopped collard greens to the pot (you may need to add them in batches, stirring to let them wilt down a bit to make room).
Phase 2: Pressure Cook to Perfection (Time: ~40 minutes + release time)
Now we add the rest of the ingredients and let the pressure cooker do all the hard work.
- Add the Flavor Makers. Stir in the smoked turkey wing, apple cider vinegar, chicken broth, and honey. Give everything a good stir to combine.
- Set and Cook. Secure the lid on the Instant Pot, make sure the steam valve is set to the “Sealing” position, and set it to cook on the “Pressure Cook” (or “Manual”) setting for 40 minutes.
- Release the Pressure. Once the cooking cycle is complete, carefully perform a quick release by moving the steam valve to the “Venting” position. Stand back to avoid the hot steam.
Phase 3: Finish and Serve (Time: ~5 minutes)
The final touches that bring this soulful dish together.
- Finish the Dish. Once the pressure is fully released, carefully open the lid. Remove the turkey wing to a plate. Use a couple of forks to pull the tender meat from the bones, then discard the bones and return the shredded meat to the pot. Remove and discard the jalapeño halves and bay leaves if you used them.
- Taste and Serve. Give the collard greens a good stir. Taste the pot likker and season with additional salt and pepper as needed. Serve hot, traditionally with a side of cornbread to sop up all that delicious broth.
WiseRecipes’ Top Tips for Perfect Collard Greens
- Wash Your Greens Thoroughly: Collard greens can be sandy. The best way to clean them is to submerge the chopped leaves in a large bowl of cold water, swish them around, let the grit sink to the bottom, then lift the leaves out. Repeat until the water is clear.
- Don’t Skip the Sauté: Sautéing the aromatics before pressure cooking is a quick step that builds a deep, savory flavor base that you won’t get from just dumping everything in.
- The Smoked Turkey is Key: For that authentic, smoky, soulful flavor, you really need a smoked meat component. A smoked turkey wing, leg, or even a ham hock is essential.
- Balance is Everything: Don’t be scared by the amount of vinegar and honey! Collard greens have a natural bitterness, and this combination of sweet and tangy is what creates the perfectly balanced, traditional flavor of the “pot likker.”
- That Pot Likker is Liquid Gold: The flavorful broth left at the bottom of the pot is called “pot likker,” and it’s considered by many to be the best part. Be sure to serve the greens with plenty of their broth, and have some cornbread on hand for dipping!
The Ultimate Instant Pot Collard Greens (with Smoked Turkey)
Ingredients
Equipment
Method
- Set the Instant Pot to the ‘Sauté’ function. Add the onion, garlic, bell pepper, and jalapeño. Sauté for 5 minutes until softened. Add the collard greens in batches, stirring to wilt them down.
- Stir in the smoked turkey wing, vinegar, chicken broth, and honey. Secure the lid, set the valve to ‘Sealing’, and set to ‘Pressure Cook’ (or ‘Manual’) for 40 minutes.
- When the cooking cycle is complete, carefully perform a quick release of the pressure by moving the valve to ‘Venting’.
- Once the pressure is released, open the lid. Remove the turkey wing, shred the meat from the bones, and return the meat to the pot. Discard the bones and jalapeño halves.
- Stir the collard greens, taste the broth, and season with salt and pepper as needed. Serve hot.
Notes
Creative Twists: Delicious Ways to Customize Your Greens!
- Add Bacon: For extra smoky flavor, chop up a few slices of bacon and render them down on the “Sauté” setting before you add the onions. Sauté the veggies in the bacon fat.
- Use a Smoked Ham Hock: A smoked ham hock is a fantastic and traditional substitute for the turkey wing.
- Make it Spicy: If you like more heat, finely chop the jalapeño instead of just halving it, or add a pinch of red pepper flakes with the other seasonings.
- Add a Splash of Hot Sauce: A common way to serve collards is with a bottle of pepper vinegar or your favorite hot sauce on the side for guests to add themselves.
- Make it Vegetarian/Vegan: To make a vegetarian version, omit the turkey and use vegetable broth. Add a teaspoon of smoked paprika and a few drops of liquid smoke to replicate that smoky flavor. Use maple syrup instead of honey for a vegan option.
Keep ‘Em Fresh! Storing & Reheating Your Collard Greens
Collard greens are a fantastic make-ahead dish, as their flavor only deepens over time.
Refrigerator Storage
Store leftover collard greens and their broth in an airtight container in the refrigerator for up to 5 days. They make for amazing leftovers!
Freezing
These greens freeze beautifully. Let them cool completely, then portion them into freezer-safe containers or bags. They will keep well in the freezer for up to 3 months.
Reheating
Gently reheat the collard greens in a saucepan over medium-low heat until warmed through. They can also be reheated in the microwave.
FAQs: Your Instant Pot Collard Greens Questions, Answered!
Can I use frozen collard greens for this recipe?
Yes, you can use chopped, frozen collard greens for a great shortcut. There’s no need to thaw them first. You can skip the initial sauté of the greens and just add them to the pot with the broth and other ingredients. You may need to reduce the pressure cooking time to 25-30 minutes.
Is there a substitute for the smoked turkey wing?
A smoked turkey leg or neck, or a smoked ham hock, are the best substitutes for that authentic flavor. If you can’t find any of those, you could render some bacon or salt pork in the pot first, but the final flavor will be different.
An entire cup of honey seems like a lot. Is that correct?
Yes, it is! While it sounds like a lot, the sweetness from the honey is essential to balance the natural bitterness of the collard greens and the sharp tang from the apple cider vinegar. This sweet, sour, and savory combination is characteristic of many Southern-style greens recipes.
Can I use a different type of green, like kale or mustard greens?
You can, but you’ll need to adjust the cooking time. Kale and spinach are much more tender and would need a significantly shorter pressure cooking time (maybe 5-10 minutes). Mustard greens are a closer substitute but have a more peppery bite.
This Instant Pot Collard Greens recipe is the perfect way to bring a taste of soulful, Southern tradition to your table without spending all day in the kitchen. It’s a dish that’s rich in both flavor and history, and it’s the perfect, prosperous way to ring in a New Year or add a touch of comfort to any meal. I hope you and your family love every single tender, flavorful bite. Happy New Year!
